This dough keeps well in the refrigerator up to a week (it never lasts that long in our house) without developing a yeasty taste. It's so versatile and can be made into so many different baked goods.

Dissolve together and set aside: 1 pkg. dry yeast

Mix in large mixing bowl: 2/3 c. mashed potatoes (I use instant) 1/3 c. butter 1/3 c. sugar

Cool mixture to lukewarm and add: 2 c. flour (white or whole wheat)

Let batter mixture stand until it foams up (about 20 minutes). Add: 1 tsp. salt 4 c. additional flour

Turn out on lightly floured board and knead until satiny. Let raise in warm place until doubled in volume. Punch down. If you are making refrigerator dough, it should be covered and refrigerated for up to one week. To make rolls or other baked goods from refrigerator dough, remove from refrigerator and allow to warm up for at least 1 hour then shape into desired product. Let raise until doubled (about 1 hour). Baked as in directions to follow. Yield: about 3 dozen rolls or donuts.

Shape into desired shape. Place on greased pan. Let raise until doubled. Bake at 400 degrees for about 15 minutes or until a light golden brown.

Roll out dough on lightly floured board to about 3/4 inch. Cut into donuts with cutter. Place on greased sheets and let rise until doubled. Fry in hot oil (375 degrees) until brown on both sides. Dip in icing or sprinkle with powdered sugar.

Roll a piece of dough to about 18x9 inches. Spread dough with butter lightly and sprinkle with mixture of sugar, brown sugar and cinnamon. Place pecan pieces or raisins as desired into dough. Roll up as for jelly roll tightly. Cut into 1 inch pieces and place in greased pan. Let raise until doubled. Bake at 375 degrees for 20 to 25 minutes.